Cincinnati Chili: 3 Amazing Must-Try Ways
Cincinnati Chili: 3 Amazing Must-Try Ways to Experience a Midwestern Classic
Dive into the unique and utterly addictive world of Cincinnati Chili, a culinary icon that defies traditional chili definitions. Originating from the bustling streets of Cincinnati, Ohio, this isn’t your average bowl of stew; it’s a symphony of flavors, distinctively spiced and served over spaghetti with a host of delicious toppings. Forget what you think you know about chili and prepare for a taste sensation that’s sweet, savory, and surprisingly complex. Whether you’re a seasoned chili connoisseur or new to the experience, learning how to make this masterpiece will transform your kitchen into a gateway to Midwestern comfort. You’ll soon understand why it’s a beloved dish, often enjoyed in various “ways” with ingredients like cheese, beans, and onions, much like its famous cousin, Skyline Chili Spaghetti.
What You’ll Need
Gather these essential ingredients to bring the rich, distinctive taste of Cincinnati right to your kitchen.
2 lbs ground beef (80/20 recommended)
2 large yellow onions, finely chopped
4 cloves garlic, minced
1 (15 oz) can tomato sauce
1 (6 oz) can tomato paste
4 cups beef broth
2 tbsp chili powder
1 tbsp unsweetened cocoa powder
1 tbsp apple cider vinegar
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp cayenne pepper (optional, for heat)
2 bay leaves
Salt and black pepper to taste
For serving: cooked spaghetti, shredded cheddar cheese, diced onions, kidney beans, oyster crackers
Preparation Instructions
Follow these steps carefully to master the art of Cincinnati Chili. The unique spice blend and long simmer time are key to developing its signature flavor, setting it apart from other chili recipes. Don’t rush the simmering process; it’s crucial for the flavors to meld perfectly and create that iconic, thin consistency, similar to what you’d find when enjoying a bowl of Skyline Chili Spaghetti.
1. Brown the Beef: In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Once fully browned, drain any excess fat and set the beef aside.
2. Sauté Aromatics: In the same pot, add the finely chopped onions and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Combine Ingredients: Return the browned beef to the pot. Stir in the tomato sauce, tomato paste, and beef broth.
4. Add Spices: Add the chili powder, unsweetened cocoa powder, apple cider vinegar, ground cumin, dried oregano, ground cinnamon, ground allspice, and cayenne pepper (if using). Season generously with salt and black pepper to taste, and add the bay leaves.
5. Simmer to Perfection: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for at least 2-3 hours, or even longer (up to 4 hours), stirring occasionally. The longer it simmers, the more the flavors will develop and the chili will thin out to its characteristic consistency.
6. Serve: Before serving, remove and discard the bay leaves. Taste and adjust seasonings as needed. Serve the hot chili over cooked spaghetti with your choice of toppings to enjoy it “your way.”
Fun Twists & Serving Ideas
The beauty of Cincinnati Chili lies in its versatility and the famous “ways” it’s served:
2-Way: Chili on spaghetti. Simple and classic.
3-Way: Chili on spaghetti, topped with shredded cheddar cheese.
4-Way: Chili on spaghetti, topped with shredded cheddar cheese and diced onions, OR chili on spaghetti, topped with shredded cheddar cheese and kidney beans.
5-Way: Chili on spaghetti, topped with shredded cheddar cheese, diced onions, and kidney beans.
Coney: Serve the chili over hot dogs in buns, topped with mustard and shredded cheddar cheese.
FAQ
Q: What makes Cincinnati Chili different from traditional chili?
A: Cincinnati Chili is unique due to its Mediterranean-inspired spice blend (including cinnamon, allspice, and cocoa), its thin consistency, and its traditional serving method over spaghetti with various toppings (the “ways”).
Q: Can I make Cincinnati Chili in a slow cooker?
A: Yes, after browning the beef and sautéing the aromatics on the stovetop, you can transfer everything to a slow cooker and simmer on low for 6-8 hours, or on high for 3-4 hours.
Q: What are the best toppings for Cincinnati Chili?
A: Classic toppings include shredded mild cheddar cheese, finely diced white onions, and kidney beans. Oyster crackers are also a popular accompaniment.
Q: Is Cincinnati Chili spicy?
A: Traditionally, it’s not overly spicy. The cayenne pepper is optional and can be adjusted to your heat preference. The flavor profile leans more towards savory, sweet, and aromatic.
Q: Can I prepare this chili ahead of time?
A: Absolutely! Cincinnati Chili often tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3-4 days.
Conclusion
Embarking on the journey to create your own Cincinnati Chili is a rewarding culinary adventure that brings a true taste of the Midwest to your table. The distinctive blend of spices and the unique serving style make this dish a standout, offering a comforting and profoundly satisfying experience unlike any other chili. Whether you enjoy it as a simple 2-way or a loaded 5-way, you’re participating in a beloved culinary tradition. We hope this guide helps you perfect your batch, bringing that authentic flavor found in dishes like Skyline Chili Spaghetti right into your home.
Recipe Note
For the best flavor development, consider preparing your Cincinnati Chili a day in advance. The extra time allows the unique blend of spices to deepen and meld, resulting in an even richer and more harmonious taste when reheated.
Cincinnati Chili
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Course: Main Course
Servings: 6-8
Calories: 450 per serving (without spaghetti or toppings)
Ingredients
- 2 lbs ground beef (80/20 recommended)
- 2 large yellow onions, finely chopped
- 4 cloves garlic, minced
- 2 (15 ounce) cans tomato sauce
- 6 oz tomato paste
- 4 cups water, plus more if needed
- 1/4 cup chili powder
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 2 bay leaves
- 2 tablespoons apple cider vinegar
- 1 teaspoon Worcestershire sauce (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Cooked spaghetti (for serving)
- Shredded cheddar cheese (for serving)
- Chopped yellow onion (for serving)
- Canned kidney beans, warmed (for serving)
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess fat.
2. Add the chopped onions to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the tomato sauce, tomato paste, and water. Bring the mixture to a simmer.
4. Add the chili powder, cocoa powder, cinnamon, cumin, allspice, cloves, cayenne pepper (if using), bay leaves, apple cider vinegar, Worcestershire sauce (if using), salt, and black pepper. Stir well to combine.
5. Reduce the heat to low, cover the pot, and simmer for at least 2 hours, stirring occasionally to prevent sticking. The longer it simmers, the more the flavors will develop and the chili will thicken to a sauce-like consistency. If it becomes too thick, add a little more water.
6. Remove the bay leaves before serving. Taste and adjust seasonings as needed.
7. To serve, prepare your chosen ‘way’:
– Two-Way: Chili over spaghetti.
– Three-Way: Chili over spaghetti, topped with shredded cheddar cheese.
– Four-Way: Chili over spaghetti, topped with shredded cheddar cheese and chopped raw onion OR kidney beans.
– Five-Way: Chili over spaghetti, topped with shredded cheddar cheese, chopped raw onion, AND kidney beans.
8. Serve hot with your preferred toppings.
Chef’s Notes: Cincinnati Chili is distinct from traditional chili; it’s a meat sauce spiced with cinnamon, allspice, and cocoa powder, traditionally served over spaghetti and then topped with specific ingredients (known as ‘ways’). It’s meant to be simmered for an extended period to allow flavors to meld and deepen.
